"Carbon dioxide in sparkling wines can be defined as a fundamental component. Its presence in doses up to 10-12 grams per liter represents an impressive vehicle for transporting volatile components to the sense of smell and, together with the physical-chemical and mechanical influence exerted on the taste, gives sparkling wines their qualitative typicality, beyond the conspicuous and important phenomenon of the foam. From the opening of the bottle to its exuberant expansion in the glass, to its retreat in the form of a lively crown on the surface of the wine, to its continuous release in the form of darting pearls from the bottom of the glass, the carbon dioxide of the sparkling wine entertains us, performing for us a subdued and discreet spectacle, in which we participate directly, modifying it with small sips."
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